Fastest growing vegetables in India

India's diverse climate and rich agricultural heritage provide an ideal canvas for cultivating a wide array of vegetables. Among the vibrant tapestry of produce, certain vegetables stand out for their remarkable ability to grow with lightning speed. From the verdant fields of Punjab to the lush terraces of Kerala, these fastest growing vegetables in India offer a quick and satisfying journey from seed to plate.

1. Spinach (Spinacia oleracea)

Spinach (also called as palak in Marathi), a nutrient powerhouse, grows with impressive speed in India's favorable climate. In as little as 25-30 days, you can harvest tender spinach leaves that can be used in an array of dishes, from saag to smoothies.

2. Radish (Raphanus sativus)

The vibrant radish (also called as mula in Marathi) is a favorite among Indian gardeners for its speedy growth. In about 25-30 days, you can unearth these ruby treasures from the earth. Radishes add a satisfying crunch to salads and a peppery kick to curries.

3. Green Coriander (Coriandrum sativum)

Green coriander (also called as kothimbir in Marathi or Dhaniya in Hindi) leaves, a staple in Indian cuisine, sprout quickly and are ready for harvesting in just 20-30 days. The fresh aroma and zesty flavor of coriander leaves elevate chutneys, curries, and street food delights.

4. Mustard Greens (Brassica juncea)

Mustard greens (also called as Rai in Hindi and Mohari in Marathi), known locally as sarson, thrive in India's diverse climates. These leafy greens are ready for harvest in about 20-30 days and are a key ingredient in traditional dishes like sarson da saag.

5. Fenugreek (Trigonella foenum-graecum)

Fenugreek, or methi, is revered for its rapid growth and distinct bitterness. In just 15-20 days, you can enjoy tender fenugreek leaves that lend their unique flavor to Indian breads, curries, and pickles.

6. Amaranth Greens (Amaranthus spp.)

Amaranth greens, locally known as chaulai or Lal Math in Marathi, grow swiftly and are ready for harvest within 20-25 days. These versatile greens can be cooked into sabzis, added to dals, or used in multigrain flours.

7. Indian Lettuce (Lactuca sativa var. crispa)

Indian lettuce varieties, such as the curly-leafed types, grow rapidly and are ready for harvest in just 25-30 days. Their crisp texture makes them a delightful addition to salads and sandwiches.

8. Baby Carrots (Daucus carota subsp. sativus)

Baby carrots, a miniature version of their larger counterparts, can be ready for harvest within 30-40 days. These sweet and crunchy delights make for a healthy snack or a colorful addition to salads.

9. Cilantro (Coriandrum sativum)

Cilantro, the aromatic herb cherished in Indian cooking, grows quickly and can be harvested within 20-30 days. Its leaves and stems add a burst of freshness to a multitude of dishes.

10. Green Beans (Phaseolus vulgaris)

Green beans (chawalichi sheng), commonly referred to as French beans, mature rapidly and are usually ready for harvest within 30-40 days. Their tender pods are a delectable addition to stir-fries and curries.

All of these vegetables need temperature of 15 to 25 degree celcius except Amaranth Greens which needs temperature of 25 to 35 degree celcius.